Basic crêpes

Basic crêpes

By
From
Encyclopedia of Food and Cookery
Makes
20-24

These light and lacy pancakes of France can be enjoyed simply with a squeeze of lemon juice and a sprinkling of sugar, or they can be folded around savoury or sweet fillings and topped with sauces, creams, fruit syrups or liqueurs. They are used to make that most evocative dessert Crêpes Suzette.

Ingredients

Quantity Ingredient
185g plain flour
pinch salt
3 eggs, beaten
375ml milk
1 tablespoon brandy
2 teaspoons butter, melted, plus extra for frying

Method

  1. Sift flour and salt into a bowl. Make a well in centre and add eggs and milk. Using a wooden spoon, mix well, drawing in flour from sides. Beat well, then stir in brandy and melted butter. Cover and stand for 1 hour. Strain, as the batter must be free of lumps.
  2. Heat a little butter in an 18 cm crêpe pan and pour off excess. Use a jug and pour about 1 tablespoon batter into pan. Rotate pan quickly to coat bottom thinly and evenly, then pour off any excess batter. Heat gently and when small bubbles appear (after about 1 minute) use a spatula to flip crêpe over. Cook for 1 minute on other side.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again